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Strawberry Ice Cream
1.
De-stalk, wash and chop the strawberries into small pieces. Place in a mixing bowl and
add 1 cup of sugar. Mash well until you have a smooth mixture. Chill the mixture in the
refrigerator.
2.
Mix together the egg yolks, the remaining 1 cup of sugar (and cornflower if using it). Beat
until smooth. Pour the milk into a saucepan and heat gently on a medium heat until hot.
DO NOT BOIL. Then stir the hot milk into the egg and sugar mix. Mix well.
3.
Pour the mixture back into the saucepan and heat gently, stirring frequently. Do NOT
bring to a boil. After several minutes it will start to thicken into a custard. At this point,
remove saucepan from heat and let cool.
4.
When the custard has cooled, transfer into a chilled bowl. For best results refrigerate the
mix for at least 3 hours (overnight if you have the time). When the custard is thoroughly
chilled, pour the heavy cream into a separate mixing bowl and whip until slightly fluffy.
Stir the whipped cream into the chilled custard mixture. Stir in vanilla extract.
5.
Transfer the complete mixture into ice cream maker and freeze according to the
instructions.
4 cups heavy cream
12 egg yolks (beaten)
4 tsp. vanilla extract
4lbs. fresh strawberries
4 cups full cream milk
2 cups sugar
optional: 2 level tsp. corn flour (for thicker texture or when ice cream maker has a bowl that
needs advance freezing)
RECIPES
(cont.)
Vanilla Ice Cream
1.
Pour the milk into a saucepan and bring slowly to a simmer. DO NOT BOIL. Once mixture
is bubbling slightly, remove from heat. Place the vanilla pods into it and leave to infuse
for about 20 minutes.
2.
In a bowl, beat together the egg yolks and sugar (and cornflower if using it) until thick.
Carefully remove the vanilla pod from the pan of milk and scrape out any excess seeds
into the milk. Whisking constantly, pour the milk mixture into the mixture of egg yolks
and sugar. Whisk until mixed well. Pour the mixture back into the pan and heat gently,
constantly stirring until the mixture thickens to a custard –
DO NOT BOIL OR MIXTURE
WILL CURDLE.
When you see a film form over the back of your spoon, remove the
saucepan from the heat. Let mixture cool completely.
3.
When the custard base is completely cooled, stir in heavy cream and transfer to a chilled
bowl. For best results refrigerate the mix for at least 3 hours (overnight if you have the
time). Transfer the mixture into ice cream maker and freeze according to the instructions.
3 cups heavy cream
2 vanilla pods (scored down the middle)
10 egg yolks (beaten)
1 cup sugar
3 cups full cream milk
optional: 2 level tsp. corn flour (for thicker texture or when ice cream maker has a bowl that
needs advance freezing)
